3 pints of clear soup
1 carrot 1 onion
1 / 2 a turnip,
a strip of celery
pepper and salt
1 / 2 an ounce of butter or good dripping
Prepare the vegetables and cut them into fine strips like small matches, melt the butter or dripping in a small saucepan,
put in the strips of vegetable with a little salt and pepper and fry gently for a few minutes, shaking frequently
to prevent browning.
Drain well to free them from fat.
Add them to the hot soup and simmer gently for about 15 or 20 minutes, keeping the soup well skimmed.
To prepare and cook the vegetables about 40 minutes. Sufficient for 6 persons
Note:
A tablespoon of cooked green peas and the same quantity of cooked French beans cut in narrow strips, may be
added to the other vegetables.
Instead of frying them [ the turnip, carrot, onion and celery] they may be parboiled in salt and water, and afterwards simmered until tender in the stock
